Corn soup with crispy pepperoni and smoked paprika oil

Melt the butter in a pot over low heat without browning.

Add the sliced fennel and red onion, celery, scallion bottoms, rough-chopped Anaheim chili and smashed garlic; cook to soften without browning.

Back-slice the remaining scallions for garnish and keep them in water so they stay crisp.

Shuck the corn and cut the kernels off: cut halfway down, then lift the ear so the knife does not hit the bowl.

Scrape the cobs with the back of the knife to extract every bit of corn and the starchy corn milk, which thickens the soup.

When the vegetables' sweating sound turns from a soft sputter to a crackle, stop the cooking by adding the corn and corn milk.

Break up the cobs, nestle them in, add water and a couple of bay leaves, bring to a simmer and cook about 15 minutes, up to 45.

Meanwhile, cut the pepperoni stick into little triangles and fry in its own fat until crispy; turn off the heat and stir in a little smoked paprika to infuse as it cools.

Remove the bay leaves and spent cobs.

Blend the hot soup in a blender with a towel held over the top instead of sealing it, starting at the lowest setting and ramping up slowly.

Blend in a few more tablespoons of butter; season with salt and a touch of honey.

For a super smooth puree, pass through a chinois, rapping it to help the soup through; discard the fibrous bits.

Serve hot or chilled, topped with the crispy pepperoni, the smoked paprika and pepperoni oil, and scallions.